Topping

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Directions

1Heat oven to 350°F. In food processor, place crust ingredients. Cover; process until soft dough forms. Spread dough evenly with fingers on bottom and up side of ungreased 9- or 10-inch tart pan. Bake 12 to 15 minutes or until edge begins brown. Cool 5 minutes.

2In small bowl, reserve 3 tablespoonfuls of the chopped chocolate. In 1-cup glass measuring cup, microwave remaining chocolate uncovered on High about 45 seconds; stir until chocolate is melted. Stir in oil. Spread mixture over baked crust. Place in freezer to cool chocolate.

4Bake 35 to 40 minutes or until edge is golden brown and center is set. Cool completely in pan on cooling rack, about 1 hour 30 minutes.

5In medium bowl, beat topping ingredients with electric mixer on medium speed about 2 minutes or until fluffy. Spread over top of cooled tart in pan. Sprinkle with reserved chopped chocolate. Remove side of pan before serving. Store covered in refrigerator.